Description

This Spring Chicken Pot Pie is a delightful twist on the classic comfort food, featuring a medley of fresh spring vegetables like leeks, carrots, radishes, and asparagus, combined with tender chicken and creamy mascarpone cheese. Encased in a flaky all-butter puff pastry, this savory pot pie offers a light yet rich flavor profile with fresh lemon zest and chives enhancing the filling. Perfect for a comforting meal that celebrates spring’s bounty.

Ingredients

Scale

Vegetables and Aromatics

1 large leek (white and light green parts diced, about 1 cup)
1 ½ cups carrots (diced)
1 cup radishes (diced)
1 cup asparagus (diced)
¾ cup frozen peas
2 tablespoons minced chives

Proteins and Dairy

2 tablespoons butter
8 ounces mascarpone cheese
2 cups diced or shredded chicken

Liquids and Seasonings

3 tablespoons flour
1 cup homemade or low sodium chicken stock
2 teaspoons salt (plus more to taste)
Freshly cracked black pepper (to taste)
2 teaspoons lemon zest
2 teaspoons lemon juice

Pastry and Finishing

1 sheet all-butter puff pastry (such as Darfour)
Flour (for rolling the pastry)
1 egg (whisked together with 1 teaspoon water for egg wash)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pot pies.
Prepare the filling base: In a large skillet over medium heat, melt the butter. Add the diced leeks and sauté for 1 minute to soften them gently.
Add more vegetables: Stir in the diced carrots and cook for 2 additional minutes, then add diced radishes and asparagus, cooking for another minute to blend the flavors.
Thicken the filling: Sprinkle the flour evenly over the vegetables and stir well to coat. Pour in the chicken stock, increase heat to high, and stir continuously until the mixture boils and thickens slightly.
Season and enrich: Season the mixture with salt and freshly cracked black pepper to taste. Remove from heat and stir in the mascarpone cheese until melted and fully incorporated for a creamy texture.
Add finishing touches to filling: Gently fold in the diced or shredded chicken, frozen peas, lemon zest, lemon juice, and minced chives. Taste and adjust seasoning if necessary.
Divide filling for assembly: Spoon the filling evenly into six small ramekins prepared for the pot pies.
Prepare puff pastry: On a lightly floured surface, roll out the puff pastry to smooth folds and slightly thin it. Cut into six squares and slit a small hole in the center of each square to allow steam to escape during baking.
Cover ramekins: Place one pastry square over each ramekin, pressing gently around the rim and letting excess pastry hang over the sides.
Apply egg wash: Brush the tops of the puff pastry with the beaten egg wash for a golden brown finish.
Arrange for baking: Place the ramekins on a large baking sheet to catch any drips and facilitate even cooking.
Alternative assembly: Optionally, you can pour the filling into a large casserole dish and top it with the entire sheet of puff pastry instead of individual pies.
Bake: Bake in the preheated oven for about 30 minutes, or until the pastry is puffed and golden brown.
Rest before serving: Let the pot pies rest for 10 minutes after baking to set the filling before serving.

Notes

Use homemade or low sodium chicken stock to control salt levels and enhance flavor.
Make sure to slit the puff pastry to allow steam to escape and prevent sogginess.
Resting the pot pies after baking helps the filling thicken slightly for easier serving.
Leftover pot pies can be refrigerated and reheated in the oven to maintain pastry crispness.
Substitute mascarpone with cream cheese or heavy cream if unavailable, but mascarpone provides a uniquely creamy texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Spring Chicken Pot Pie, chicken pot pie recipe, puff pastry pot pie, spring vegetable pot pie, comfort food, easy chicken dinner